Cocktail meatballs 2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| ½ | cup | Dry bread crumbs |
| ¼ | cup | Milk |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Pepper |
| 1 | small | Onion; chopped |
| 1 | Egg | |
| 1 | tablespoon | Fresh parsley; chopped |
| 12 | ounces | Chili sauce; (1 bottle) |
| 10 | ounces | Grape jelly; (1 jar) |
Directions
MEATBALLS
SAUCE
Heat oven to 400 degrees. Mix all ingredients. Shape into 1 inch meatballs.
Cook meatballs in 12-inch skillet over medium hot about 15 minutes, turning occasionally, until brown. Remove meatballs from skillet; drain. Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add meatballs and stir until coated. Simmer uncovered about 30 minutes. Serve hot.
Makes about 5 dozen appetizers
Recipe by: Betty Crocker's 40th Anniversary Edition Cookbook Posted to MC-Recipe Digest V1 #1068 by Carriej999@... on Jan 31, 1998
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